Culinary historians will look back on 2013 as the year of the cronut—the flaky, fried croissant-cum-doughnut created by New York City pastry chef Dominique Ansel. But it's by no means the only two-in-one pastry worthy of rabid devotion. Here, a few of the obsessed over bakery hybrids cooked up BC (Before Cronut).—Justine Sterling

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